Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)
Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten)...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University
2019-10-01
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| Series: | Reaktor |
| Online Access: | https://ejournal.undip.ac.id/index.php/reaktor/article/view/24028 |